Eating Purely Spaghetti Squash with Roasted Broccoli

Spruce up spaghetti squash with roasted broccoli, tomato sauce, fresh mozzarella and basil for an easy vegetarian meal. 

Spruce up spaghetti squash with roasted broccoli, tomato sauce, fresh mozzarella and basil for an easy, low-carb vegetarian meal. Recipe from Eating Purely.

Elizabeth stein, owner and founder of Purely Elizabeth, has her first cookbook coming out tomorrow and I was lucky enough to get an early sneak peek!

Elizabeth Stein Purely Elizabeth

Elizabeth is a fellow Institute for Integrative Nutrition grad and a HUGE inspiration for me. It’s been really cool to watch her follow her passion and see the Purely Elizabeth line of organic foods grow over the past few years.

If you haven’t tried her granola and cereal products yet, you MUST! I know I’ve mentioned her products many times before, but I’m obsessed. The Pumpkin Fig granola is out of this world, I love the ancient grain oatmeal and the Blueberry Hemp granola and millet puff cereal is perfect when I’m craving a bowl of cereal.

Eating Purely Cookbook

So a little more about the cookbook. It’s titled Eating Purely and includes a collection of over 100 recipes focused on cooking with whole foods that are naturally gluten-free, nutrient-rich, free of refined sugar and mostly vegetable based. The recipes range from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends.

All of the recipes are centered on Elizabeth’s five Eating Purely Principles:

  • Eat Whole, Clean Foods
  • Focus on Plants
  • Add in Nutrient-Rich Ingredients
  • Kick Inflammatory Foods to the Curb
  • Practice the 80/20 Rule

Her principles align perfectly with my approach to food so I knew I was going to resonate with the cookbook. Thumbing through, everything looked amazing (there’s gorgeous photos for almost all the recipes) and it was seriously so hard to pick just one recipe to try first.

I LOVE spring rolls so I almost made the vegetable rolls, but thought they were a little too summery for September so I thought about the buckwheat autumn salad. The salad looks AH-MAZING (and it’s still on my must-make like), but knowing that one of Elizabeth’s favorites was the spaghetti squash and roasted broccoli I decided to start with that.

Eating Purely Spaghetti Squash with Roasted Broccoli

I am more than happy with my decision! The flavor was delicious and it was a fun change from my typical weeknight meal line-up. I’ve used spaghetti squash in place of pasta many times before but this felt fancier since everything was combined and baked. The melted mozzarella added a rich and creamy component while the roasted broccoli gave the dish a little texture and a nutrient boost. Love my green veggies.

Like most of the recipes in Eating Purely, the ingredient list for this recipe was really short and the dish came together rather quickly once the spaghetti squash and broccoli was roasted. I’m all about easy recipes so this made me a happy camper!


Spaghetti Squash with Roasted Broccoli

  • Author: Elizabeth Stein
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4


Spruce up spaghetti squash with roasted broccoli, tomato sauce, fresh mozzarella and basil for an easy vegetarian meal.


  • 1 spaghetti squash
  • 2 heads of broccoli, cut into florets
  • 2 cups tomato sauce
  • 8 oz ball of fresh mozzarella
  • 2 Tablespoon basil, chiffonade


  1. Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30-45 minutes. On another parchment-lined baking sheet, spread broccoli and drizzle with 1 tbsp olive oil. Roast for 15-20 minutes. When squash is finished cooking, allow to cool then using a form, scrape the squash to get long spaghetti-like strands. In a cast-iron skillet combine squash, broccoli, and tomato sauce. Stir to combine and top with slices of fresh mozzarella and basil. Bake for 15 minutes and serve.


Reprinted from Eating Purely with permission.


  • Serving Size: 1/4 of recipe
  • Calories: 167
  • Sugar: 2g
  • Fat: 7g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 12g

Elizabeth has graciously offered one autographed copy of Eating Purely for me to give away. To enter all you have to do is sign up for EBF email updates and leave a comment below letting me know you’ve signed up. If you’re already a subscriber, just say that in the comment. I’ll pick and announce the winner this Friday.

Eating Purely is available on Amazon now for pre-order and is already a #1 new release! Oh, and don’t forget to check out the Purely Elizabeth website to see the full line of organic, gluten-free, vegan and non-gmo baking mixes, granolas and oatmeals!

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  1. I have had my eye on her cookbook for a while!! (She keeps posting sneak peeks on social media!!) It looks delicious and beautiful and I am a sucker for cookbooks 🙂 I’m on the list!

  2. Signed up a while ago, slowly trying to add your go-to ingredients to my pantry without breaking the bank…Every recipe on EBF that I have tried is amazing, so since you enjoyed this one, it’s going to be on our dining table tomorrow night! Thanks!

  3. I just subscribed! I have been dying for her cookbook to come out. This recipe looks fabulous so I can’t wait to see the other recipes in the Purely Elizabeth Cookbook

  4. Just signed up. Looks like a great cookbook. Made you lime & avocado tart today. That is how I got here. Cant’t wait to try it. Thanks!

  5. Just signed up! Thanks for sharing this cookbook! I just recently started eating gluten free and this looks like a wonderful resource.

  6. I am already signed up. I’ll be making this for dinner tomorrow, less the cheese. I received a spaghetti squash in my CSA basket and have been trying to think of something different to do with it, Thanks!

  7. I signed up to hopefully win this cookbook. I already have EBF on my home page as an rss feed. I love seeing what you are up to!

  8. This recipie looks delicious!! I’m getting into healthy eating and the more I get into it the better I feel, so I’m looking for books like this one to put some variation into my meals. I’m getting a little bored lately ;-D
    Thanks for the giveaway, I’m already signed up.

  9. I’ve been signed up 🙂 Loved your updates for the past few years! And now I know what I’ll be making for dinner tomorrow. I love that such a yummy recipe is only 5 ingredients. Simple, fresh and healthy! Thanks for sharing

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